Thursday, January 20, 2011

Chocolate Picture Transfer Sheet


1. White Coating Chocolate.


2. Cut about 20-25cm square of a piece of greaseproof paper and fold it in half diagonally to form a triangle. With the long side at the bottom, roll in to form a cone. Tape the cone to hold it in place.


3. Get your picture print out ready, use paper clips to hold the picture and cellophane plastic sheet together. Place it in a tray.


4. Melt the white colouring in a double boiler. Spoon out some melted chocolate and mix in few drops of colouring. (I used Wilton colour paste.) Fill the piping bag with coloured chocolate and fold the top down to the level of the icing to seal bag. Snip off the tip of the bag, a tiny little hole will do. Pipe along the outline of the picture, let it set. (For outline piping, the consistence of the chocolate must be thick.)


5. Spoon out some melted chocolate and mix in few drops of colouring again, work with one colour at a time. Fill the piping bag with coloured chocolate and start filling the picture with colours. Begin with the smaller details of the picture first, let it set then continue with the rest of the details. Please bear in mind that the white chocolate is creamy in colour and you can't get the exact colour as the picture print out. (For detail piping, the consistence of the chocolate must be runny.)


6. Leave it to set totally at room temperature. You can transfer it straight onto a frosted cake by flipping the chocolate picture onto the frosted cake then slowly peel off the plastic sheet. You can chill it in the fridge for later use. Cover the surface of the chocolate picture with a plastic sheet, place a light weigh on it and chill in the fridge. This is to prevent the picture bend and break during chilling. (All wordings must be piped mirror image.)

34 comments:

wendyywy @ Table for 2..... or more said...

My girls favourite, Pororo.

Rina NAR said...

wow this is brilliant...nvr know that it was tht easy :)

Anncoo said...

This is very cute :) Baking any cookies for CNY?

lily's wai sek hong said...

what a fantastic process. Thank you for sharing

DG said...

Thanks for sharing the step-by-step chocolate transfer tips. Maybe it's time for me to learn & try to make one. :)

The Sweetylicious said...

OMG! amazing! thank you so much for sharing this. i've learnt something new and im so going to try it after cny! is so cute and beautiful!! (: (:

Christine Ang said...

Dear Happy Flour,

May i know where can we get this chocolate transfer sheet?

BR
christine Ang

Small Small Baker said...

Happy flour, your post is really useful. I always want to learn how to do this. Thanks for showing the step by step photos. May I ask how do you control the consistence of the chocolate?

Bake for a Queen said...

wow..that needs lotsa skill and not too mention patience! Nicely done!

Happy Flour said...

Hi Wendy,

This is my boy latest favourite cartoon character too.

Happy Flour said...

Hi Anncoo,

Thanks. We will not be celebrating CNY this year, mourning for my hubby grandmother.:(
Happy baking. :)

Happy Flour said...

Hi Rina, Lily, The sweetylicious and Bake for a Queen,

Thanks for your compliment. :)

Happy Flour said...

Hi DG,

Looking forward to see your art piece.

Happy Flour said...

Hi Christine Ang,

I named this chocolate transfer sheet you can't buy it.

Happy Flour said...

Hi Small Small Baker,

If you need a thick consistence of chocolate you just leave it at room temperature for few minutes and it will thicken. If you need a runny consistence just use it straight away after you mix in the colouring.

Quay Po Cooks said...

This is very informative!

Esther said...

Oh, cool. I somehow missed this post. It brings back memories of me and my brother making glass deco.

Anonymous said...

Did you use paste or liquid colourings? MH

Nina's Art Cake said...

Ok i like this cake!!!

Anonymous said...

May I know where to buy the chocolate for melting? Phoon Huat has it?

Anonymous said...

Hi,
Thanks for this freat tutorial. Can I use couverture chocolate instead of compound chocolate?

Annie

Happy Flour said...

Hi Anonymous,

You can buy the chocolate compound from any baker mart, some of the NTUC outlet do carry this too.

Happy Flour said...

Hi Annie,

You can't use chocolate converture as it will not set at room temperature and it melted very fast at room temperature too.

Anonymous said...

Thank you for your reply. How much chocolate did you melt for this pororo image?

Happy Flour said...

Hi Anonymous,

I didn't weigh the chocolate. I just estimate if not enough then I will melt some more chocolate. Use about 150g for a small picture.

Anonymous said...

omg this is amazing :)
would love to try but no guts to..for fear of the big mess and failure in the production. :) Good work n thanks for sharing.

Ayu said...

Hi Happy Flour,
I tried using this technique for my son's birthday cake the other day..
it was a success I should say..would like to thank you for sharing the 'the making' of 'chocolate picture transfer sheet'..if you dont mind I would like to link this entry to my post ya..Thank you again my friend.

Happy Flour said...

Hi Ayu,

Very happy to hear that you did try it out and it was a success. Keep up the good work. Happy baking! :)

kim said...

how long we need to put in refregerator or freezer to set the image and transfer to cakes
if u dont mind can i have ur email id
can u get back to me at the earliest dear ...loved ur info

Happy Flour said...

Hi Kim,

Sorry for the late reply. Chill it in the fridge not the freeze(it will crack). Just chill it for an hour and you can straight away transfer it onto a frosted cake.

Anonymous said...

Will the design melt after i transfer to a fresh cream cake and placed it in the fridge overnight?

Happy Flour said...

Hi Anonymous,

Chocolate sure will melt after sitting at room temperature for too long. Store cake in fridge after you had the picture transferred.

Anonymous said...

Hi, i am interested to transfer just the outline of the picture. I tried this chocolate transfer, but i realised that i cannot cut it together with the cake. I tried to transfer just the chocolate outline, but it ruin the top of my fresh cream frosting. Any suggestion how to transfer the outline and after that, i can fill in the details with piping gel? Thanks

Happy Flour said...

Hi Anonymous,

Is your chocolate picture very thick? When I cut the cake the chocolate will break so I don't have any problem cutting the cake. If you face problem cutting the cake, just remove the chocolate picture.

Trim the plastic sheet smaller, once you had flip the chocolate outline onto the cake slowly peel off the picture sheet. You had to practice a few times then you'll know the tactic.